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Barbecue beef, chicken and pork are best with a sauce tailored to the protein. That extends to other proteins, like lamb and goat, though few people consider them 'barbecue', since they're usually more Mediterranean or Middle East in flavor.
A pork sauce needs to be sweeter than a beef sauce and a chicken sauce (IMHO) needs to be spicier, since chicken is pretty bland. You can't cook a chicken for as long as you can beef or pork to impart smoke flavor, so the sauce often has 'liquid smoke' added to it, though I think that is often overdone. A touch is fine, but if you can obviously taste it, you've got too much 'liquid smoke'.
St. Louis barbecue is know more for its dry rub than its sauce.
Carolina sauce is very vinegary, St. Louis sauce to me seems to be close to a Carolina sauce, but is often close to a sweet-and-sour sauce with lots of sugar or honey to offset the vinegar. Memphis sauce has a lot of hot sauce or peppers in it, more than Kansas City sauce, which is usually quite thick.
Egg is a new one on me, but thickening a barbecue sauce is not. I make my variation of the "Warren's Barbecue Sauce" out of the Better Homes & Garden Barbecue book. It is similar to a Carolina sauce, but I use less sugar and more hot sauce, then I cook it a lot longer than the recipe calls for, so it has higher viscosity. I've been known to take a few cups of it, add some honey and cook it down to nearly a paste for steak sauce. I also make it in large quantity, I've been known to start with a #10 can of ketchup.
I suspect a sauce with egg in it would not store well, the sauce I make will last a year or longer if refrigerated.
Happy birthay, Cass!
I remember when skirt steak was one of the cuts that they sold for next to nothing, now it's often higher priced than T-bone steak.
June 13, 2017 at 12:14 pm in reply to: Help with Chocolate Kahlua Walnut Tart Missing Cream Amount #7818One generally doesn't 'cream' something that is being cooked, so I'm more inclined to think that the reference to cream in the filling is an error. Brown sugar, corn syrup and butter would make a butterscotch sauce.
We like to use tarragon red wine vinegar when cooking. I make my own by adding fresh tarragon to a bottle of wine vinegar and letting it sit for several weeks.
The wine teacher at the University of Nebraska has given us several bottles of wine vinegar, they're excellent, but I think it helps that they're starting from a much higher quality wine.
My wife can handle minute amounts of garlic, there isn't enough in Miracle Whip to be a problem. Same thing with Worcestershire sauce. (BTW, did you know they make powdered Worcestershire? I saw it in an ingredient list the other day.) But if a recipe starts out with something like 'take 2 cloves of garlic...', she won't be able to handle it.
I make Thousand Island dressing with home-made mayo, a little minced onion, diced sweet peppers, sweet pickle relish, ketchup, hard boiled egg and paprika. The mayo is made with egg, red wine vinegar, lemon juice, salt and powdered mustard.
I saw the recipe, thanks. When I was at the grocery store the other day I was looking at the labels of things like Ro-Tel tomato sauce, most of those don't have garlic.
It was too hot to even think about baking yesterday. A big storm rolled through early this morning, we got nearly 3 inches of rain so far. That cooled things off for a while, but if the temperature hits the 95 degree mark they're still calling for it'll be hot AND steamy.
Generally speaking, the BBGA activities seem to be concentrated on the east coast and west coast, but that also seems to be where the bulk of their membership is.
The latest WheatStalk conference (every 3-4 years) was initially announced to be in the Chicago area this September but has apparently been rescheduled for next winter in Charlotte.
It's hot here, too, so I'm doing steak on the outdoor grill and a nice salad for supper.
I may make up a batch of Sloppy Joe sauce using onions, sweet peppers and tomato sauce, celery seed is one ingredient I probably would not have thought of. (The Sams tomato sauce in 15 ounce cans has no garlic in it, one of the few tomato sauces that is garlic-free. Tomato paste is generally garlic-free, though.)
When I make marinara, I use a lot of oregano and marjoram, starting with a #10 can of diced tomatoes. (I puree it with my stick blender at the end.)
If you make an Italian meringue (stirring hot sugar syrup into the egg whites), that is supposed to cook the egg whites sufficiently, and an Italian meringue weeps less, too.
You can also use powdered egg whites or meringue powder for making meringue that is safe.
I made Vienna bread, but I probably didn't make them long enough when shaping them, they're plenty tall but they're so wide they probably won't fit in a toaster. One of the vendors at the farmer's market has elderberry jam, it's really good on that bread (the clonmel double crusty bread made with butter and shaped like Vienna bread.) Making that recipe reminds me that I haven't heard from Paddy L in a long time, hope she's doing OK.
I bought a nice tart/flan pan at a tag sale yesterday, I'll have to make flan some time soon.
Aaron, I'm not sure if you're a BBGA member, but they have a pop-up class in rye breads in New Jersey September 15-16. (They had one in Portland Oregon last March that was a big hit.)
There's a Ferguson showroom near us, we did some of the planning for our house there. I don't specifically remember seeing kitchen appliances on the floor, but that was 20 years ago.
We went to Nebraska Furniture Mart in Omaha, they had a lot more stuff on display. But we also went to the National Association of Home Builders (NAHB) annual trade show in Houston in early 1996, because there were just too many things that we couldn't look at locally. We found quite a few things there that we hadn't previously considered, too. (For example, we wound up ordering 3 Kindred stainless steel sinks from Canada because at that time there were no USA manufacturers making sinks in the large sizes we wanted.)
We had selected our builder by then, and, in fact, he was getting a national award at that NAHB convention. We were able to meet up with him in Houston on the trade show floor and show him most of the things we were looking at. I figure that little trip probably cost us about $50,000 in add-ons. 🙂
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